Development of a 'millimanipulation' device to study the removal of soft solid fouling layers from solid substrates and its application to cooked lard deposits

被引：21

作者：

Ali, Akin ^{[1
]}

de'Ath, Dominic ^{[1
]}

Gibson, Douglas ^{[1
]}

Parkin, Jennifer ^{[1
]}

Alam, Zayeed ^{[2
]}

Ward, Glenn ^{[2
]}

Wilson, D. Ian ^{[1
]}

机构：

[1] Dept Chem Engn & Biotechnol, Cambridge CB2 3RA, England

[2] Proctor & Gamble Tech Ctr Ltd, Newcastle Upon Tyne NE12 9TS, Tyne & Wear, England

来源：

FOOD AND BIOPRODUCTS PROCESSING | 2015年 / 93卷

基金：

英国工程与自然科学研究理事会;

关键词：

Adhesion; Cohesive strength; Cleaning; Fouling; Fats; Rheology; MICROMANIPULATION TECHNIQUE; SURFACES; ADHESION; QUANTIFICATION; IDENTIFICATION; DISRUPT; CELLS;

D O I：

10.1016/j.fbp.2014.09.001

中图分类号：

Q81 [生物工程学（生物技术）]; Q93 [微生物学];

学科分类号：

071005 ; 0836 ; 090102 ; 100705 ;

摘要：

A mm-scale scraping device was developed to study the removal behaviour of soft solid fouling layers (thickness 0.5-10 mm) from solid substrates. A blade is dragged through the circular or rectangular samples at controlled speed and the resistance forces measured. Tests with a viscous liquid (honey) and viscoplastic material (a Vaseline-carbon black paste) indicated that cohesive deformation dominated the measured force. Two model food soils were: (i) unbaked lard and (ii) lard baked for different times with and without added ovalbumin. The cohesive strength of the baked lard, and its removal behaviour, changed noticeably following autoxidative polymerisation. Ovalbumin delayed the onset of polymerisation. (C) 2014 The Authors. Published by Elsevier B.V. on behalf of The Institution of Chemical Engineers.

引用

页码：256 / 268

页数：13

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